For this twist on the classic spritz, bartender Valentino Longo plays up the bergamot note in Italicus by leaning into his Florida surroundings. The bitter orange–like flavor is layered with a vermouth-fortified blood orange “sherbet” and grapefruit-spiked saline. A half-rim of salt mixed with dried blood orange peel adds the finishing citrusy touch.
- 1 1/4 ounces Italicus
- 3/4 ounce fortified blood orange sherbet (see Editor’s Note)
- 3 dashes grapefruit saline (see Editor’s Note)
- 2 ounces Valdobbiadene DOC Prosecco
Garnish: blood orange salt (see Editor’s Note)
- Place blood orange salt on a small plate. Moisten half of the outer rim of a highball glass. Press moistened rim into the plate of salt. Shake off any excess.
- Stir all ingredients with ice.
- Strain into prepared highball glass with clear ice stick.
- Top up with Prosecco, and gently stir.
Blood Orange Salt
Cut the peel of 1 blood orange into small pieces. Microwave until fully dried, about 1 minute. Mix with an equal amount, by volume, of sea salt. Place in blender, and blend into a powder.
Fortified Blood Orange “Sherbet” (makes approximately 1 liter)
Zest of 18 blood oranges
450 grams (2 cups) caster sugar
800 ml (3 1/3 cups) blood orange juice
100 ml (3 1/3 ounces) lemon juice
200 ml (about 7/8 cup) rosé vermouth
Muddle orange zest into sugar, releasing oils from the zest. When all the sugar turns yellow and the mass is sticky, put in a vacuum bag and seal and leave it overnight. The next day, add orange juice, lemon juice and vermouth. Stir until sugar is dissolved. Let sit for about 2 hours, stirring occasionally. Fine-strain, then bottle. Keep refrigerated.
Stir together 50 grams (1 3/4 ounces) grapefruit juice and 10 grams (1 3/4 teaspoons) sea salt, until salt dissolves.